What's cooking?

Butterflied and marinated flank steak, layered with a sauce made from dried chiles, roasted red bell peppers, parsley, basil and prosciutto, rolled, tied and grilled. A side of risotto, and fresh spring asparagus, grilled.

Tonight's dinner was Ethiopian dorowat, served on lavash rather than injeera (which I don't have the proper ingredients to make). Still delicious.

I have to make a new batch of niter kibbeh. I only have about a tablespoon left of the last batch.

-Paul W.

Still enthralled with fresh water cress. Dressed tonight with some leftover tonnato sauce thinned with olive oil, an additional anchovy and a few drops of Cavalli Balsamic. Quite heavenly after a small dish of fetuccini with a mushroom/chicken/balsamella sauce. A Viognier paired surprisingly well with both.

[Jenise]

Butterflied and marinated flank steak, layered with a sauce made from dried chiles, roasted red bell peppers, parsley, basil and prosciutto, rolled, tied and grilled. A side of risotto, and fresh spring asparagus, grilled.

Boy, that treatment of a flank steak sure sounds good.


And Paul, your mentioning Ethiopian causes me to realize that I have a jar of Berbere in the fridge that I bought from an Ethiopian cook at our local farmers market (she sells wat on Saturdays, and I talked her out of a jar of her seasoning) that I then promptly forgot all about. Wat will be for dinner before this time next week, I promise you.


And tonight, cobb salad (with napa cabbage, which if any of you try I think will cure you of ever considering lettuce for a cobb salad ever again) with a bell pepper consomme. Last night, we had Chinese lettuce cups which, happy day, I made so much filling for I had the same thing just now for breakfast.

[Jenise]

Still enthralled with fresh water cress. Dressed tonight with some leftover tonnato sauce thinned with olive oil, an additional anchovy and a few drops of Cavalli Balsamic. Quite heavenly after a small dish of fetuccini with a mushroom/chicken/balsamella sauce. A Viognier paired surprisingly well with both.

Do you ever blanche or flash fry your cress? I don't think there's a prettier green in the world.

Agreed that the color of flash fried cress is intense. Have done it at the last minute with minced garlic chives to accompany pan fried veal chop. Also, tossed into hot pasta at the last minute with lots of black pepper, olive oil - a riff on aglio et olio. Have not tried it on pizza at the last minute in place of arugula but it might work that way as well

We had or semi-homemade cow free pizza last night. Store bought crust, a brushing of EVOO, homemade sauce, freshly grated Romano, freshly shredded Casio di Roma, and Penseys' Italian Herbs on top. Baked on a stone at 425 degrees F, for 10 minutes. Mmmmmm good.

[Robin Garr]

Last night, a simple seafood dinner of fresh scallops and shrimp sauteed with garlic and ginger in butter and olive oil over spaghetti.

Baked on a stone at 425 degrees F, for 10 minutes. Mmmmmm good.

I see quite the range of temperatures and cooking times for pizzas. Is there a reason you prefer to cook it so low and for so long? I guess maybe you're not seeking a thin crust? I always cook mine at 500 for 3-5 minutes, but I would rather use a higher heat if only my oven would go higher!

I see quite the range of temperatures and cooking times for pizzas. Is there a reason you prefer to cook it so low and for so long? I guess maybe you're not seeking a thin crust? I always cook mine at 500 for 3-5 minutes, but I would rather use a higher heat if only my oven would go higher!

That's the recommedation on the crust package, and it works well for us. Acturally preheat with stone in to 450 and then turn down the temp when we peel the pizza in. Also the cheese we use does not melt as quickly as Mozzarella. I've heard of a goat cheese Mozzarella made locally, and if I can get ahold of some might try the higher temp, lower time method.

That's the recommedation on the crust package, and it works well for us. Acturally preheat with stone in to 450 and then turn down the temp when we peel the pizza in. Also the cheese we use does not melt as quickly as Mozzarella. I've heard of a goat cheese Mozzarella made locally, and if I can get ahold of some might try the higher temp, lower time method.

Yes, I know everyone has their personal way of doing pizza. And in the end, it's such a great dish (bread, sauce, cheese) that it usually tastes good anyway. So I try not to get too anal about mine. But high heat, rapid cooking, and thin crusts are some of my core principles. To each his/her own.

As spring is here, the first ramps to appear in my farmer's market were on tonight's pizza, with tomato sauce, maitake, marjoram, fontina and a bit of parmesan. It was great. The 01 Chandon de Briailles Île des Vergelesses wasn't quite up to the challenge, but we didn't complain.

[Robin Garr]

In the ongoing "gift to be simple" department, we're roasting a five-pound Barr Farm hen for Easter dinner. Butterfly, rub down with olive oil, hit with kosher salt and freshly ground black pepper and roast at 450F (convection) until the critter is done. With fresh spinach, Mary's homemade butterflake rolls and Patrick Campbell's no-longer-Laurel Glen but Tierra Divina 2009 "Reds" Lodi red blend.

Since we are talking about butterflying...I butterflied a 5# leg of lamb, after soaking in marinade of EVOO, lemon squeeze, balsamic, tons of garlic and rosemary, cooked on a hot grill for 10 minutes per side. Perfect! Will definitely do this prep againl

Cheers!
JB

Does it count that I went to a friend's house and she cooked? A New Orleans style turkey: butter under the skin, barded with bacon, stuffed with chopped vegetables, and rubbed with a tandoori-thyme spice blend. Pan juices for gravy. Served with roasted asparagus, butter lettuce salad, and two vegan dishes (one was interesting: guacamole spread over a half-head of cooked cauliflower).

The desserts were all store-bought cakes and pies, except for my homemade pistachio gelato.

Does it count that I went to a friend's house and she cooked? A New Orleans style turkey: butter under the skin, barded with bacon, stuffed with chopped vegetables, and rubbed with a tandoori-thyme spice blend. Pan juices for gravy. Served with roasted asparagus, butter lettuce salad, and two vegan dishes (one was interesting: guacamole spread over a half-head of cooked cauliflower).

The desserts were all store-bought cakes and pies, except for my homemade pistachio gelato.

No,it doesn't "count", but it certanily does sound delish.


JB

Since due to scheduling problems we had our Easter Dinner at a daughter's house on Saturday, we had dinner with just the two of us last night. We broiled two extra thick (4") loin lamb chops, and had our extra special succatash with it along with a bottle of 2000 Chateau Lagrange. Strawberries for dessert.

Tonight, it was pasta with a sauce made with shallots, bacon, thyme, and criminis, finished with cream and pecorino. Came out very nicely.

Ricotta gnocchi sauced with a guanciale, thyme, tomato ragu; roasted rack of lamb with a mustard, garlic, lemon zest, herb crust; watercress, shaved fennel salad.

Steamed mussels with the leftover guanciale tomato ragu. Preceeded by steamed artichokes and followed by another fresh watercress, arugula salad. That guanciale is fantastic. The seafood - pork combo reminds me of the wonderful dishes we had in Barcelona and Madrid. Will definitely be trying a paella in the near future.

Roast chicken. Spaghetti squash with butter, basil, and parmesan.

Arancini made with leftover swiss chard risotto.

Seasoned, thick cut, bone-in pork chops, browned, placed in a dish. Thick slices of red and orange bell peppers and onion over the top. Surround the chops with rice, mix a good red wine with tomato sauce and pour over the rice. Cover and bake for 90 minutes. Very yummy.

[Jenise]

Roast leg of lamb tonight. Also, a starter salad of goat cheese and asparagus tartines on frisee with an orange vinaigrette and a fish course involving lobster tails. Thermidor, perhaps?